Cookbook Prep, Page 2

This morning, at the condo at Hilton Head, I cooked up a couple of new recipes (adaptations from New York recipes featured in Sundays at Moosewood Restaurant. I understand it's a Sephardic tradition to boil eggs this way. According to The Moosewood Collective, Sephard is the Hebrew term for the Iberian peninsula, where Jews lived for a hundreds of years before being forced to either leave or become Christians in the 15th century. They are now spread across many countries.

When you serve these eggs, you're going to peel them and cut them into wedges, then put them on a serving plate with olives and feta cheese. Serve warm or cold.

Palmetto Boiled Eggs

You'll need:

a covered casserole dish (size depends on how many eggs you want to make)

six eggs (whole, unshelled)

1 red onion, divided in large "shell" pieces that you can line the pan with

about a teaspoon of coffee grounds (yes!)

1 tsp salt (I use garlic salt and regular mixed)

2 tbsp olive oil and parmesan blend (I use the Garlic & Parmesan Dipping OIl from World Market)

1/2 tsp soy sauce

You cook these in the oven! Line your casserole dish with the red onion shell pieces, and place the eggs (whole, unshelled) on top of the onions, and cover with more onions pieces. Sprinkle the coffee grounds over the top (just use a little if you're freaked out by the idea). Sprinkle the salt over the top of everything. Splash on the soy sauce. I put a little extra. Cover the eggs completely with water, cover tightly --- I used aluminum foil. Bake at 225 degrees for at least six hours.

You could also do this in a saucepan. Just put everything in there and bring to a boil, then cover and simmer for six hours, adding more water if you need to.